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Gluten-free Mushroom Quiche

I love quiches because they’re such a quick, easy meal that uses up leftover veggies in the fridge! They’re a great side dish at autumn parties or an elevated lunch while working from home. 

Servings

6

Prep Time:

20 min.

Bake for:

30 min.

Good For:

Dinner

Introduction

Gluten-free Mushroom Quiche

A must-have for any quiche I make are mushrooms for their meaty texture and subtle flavors they add! For this recipe I used eringi and hiratake oyster mushrooms, although diced shiitake, shimeji and button mushrooms also work wonders.
Do note that the coconut oil will make the crust taste nutty although not overwhelming – if that’s something you enjoy, then great! If not, try the olive oil! 
You’ll be surprised this recipe will result in a buttery, appetizing dish – even though it uses 0 butter! Make it completely dairy free by omitting cheese in the filling. It’s also gluten free
Gluten Free Mushroom Quiche Meraki Japan

Ingredients

FILLING

  • Eggs, 5
  • Mushrooms
  • Spinach, 1-2 small bunches
  • Zucchini, 1/2, diced
  • Onion, 1/4, diced
  • Cheese
  • Garlic, 1 clove
  • Parsley
  • Paprika
  • Fennel
  • Olive oil
  • Salt
  • Black pepper
  • White wine

CRUST

  • Blanched almond flour, 1 & 1/4 cup
  • Coconut oil or olive oil, 2 tbsp.
  • Arrowroot flour, 1/2 cup
  • Egg, 1
  • Salt, 1/2 tsp.
  • Water, 2 tbsp.
Blend the crust ingredients then flatten with fingers on pie plate. Bake at 170C for 15 min. 
Meanwhile, stir fry the quiche filling ingredients – except the egg – adding salt, pepper and herbs as needed. 
Beat eggs then add the stir fry ingredients to the mixture.
Your crust should be done baking by now. Remove from oven and pour the quiche filling over the crust. Bake at 170C for 15 min. 
Enjoy! 

 

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